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Fried Veal Cutlets

Fried veal cutlets served with a ketchup and bacon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fried Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Cut the veal into ½ inch thick cutlets, removing any bones.

Fry the veal and bacon

  1. Heat the lard in a pan.

  2. Fry the cutlets slowly until they are light brown.

  3. Remove the cutlets from the pan.

  4. Pour off excess fat.

  5. Fry thin slices of bacon in the same pan until cooked.

  6. Lift the bacon out of the pan.

Make the sauce and serve

  1. Add water, ketchup, pepper, salt, and a little lemon juice to the pan.

  2. Boil the mixture.

  3. Strain the mixture over the cutlets and bacon before serving hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Ketchup + peppertop 24% of all pairs
    Smell alikelow
    Cooked together3,207 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Ketchup + lemontop 26% of all pairs
    Smell alikelow
    Cooked together1,447 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlet
Forms the main body of the dish, browning on the outside as it fries.
Bacon
Adds fat and salty, smoky flavor to the pan that carries into the sauce.
Lard
Conducts heat for frying and gives the cutlets a rich, browned surface.
Ketchup
Adds sweetness and acidity to the pan sauce, giving it body and color.

The step that matters

Fry the cutlets slowly until light brown. Low, steady heat lets the veal cook through and brown gently. High heat can scorch the outside before the centre is done, and the browned bits left in the pan are what flavour the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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